for 16 pieces

Cake mixture

150 g	butter, soft
100 g	sugar
100 g	almond paste
¼ tsp	salt
4	eggs
2 dl	milk
400 g	white flour
2 tsp	baking powder
300 g	blackberries

Drizzle

1 dl	lemon juice
50 g	sugar
1 sprig	rosemary, coarsely chopped

Icing

60 g	blackberries
8 tbsp	icing sugar

How it's done

Cake mixture

Place the butter in a bowl, beat in the sugar, almond paste and salt using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the milk. Combine the flour and baking powder, stir into the mixture. Transfer the cake mixture and blackberries to the prepared cake mould in alternate layers.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake out onto a rack, prick firmly all over with a wooden skewer.

Drizzle

Bring the lemon juice, sugar and rosemary to the boil, simmer until the sugar has dissolved. Strain the liquid, allow to cool slightly, pour over the cake. Leave the cake to cool.

Icing

Finely mash the blackberries with a fork, pass through a sieve (yields approx. 2 tbsp of puree). Add the icing sugar, mix until smooth, spread on top of the gugelhopf.

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